Dáil Éireann Debate, Tuesday - 6 July 2004
202 Mr. Durkan asked the Minister for Agriculture and Food the extent to which restaurants and hotels at home and abroad have been contacted with a view to encouraging the use of Irish beef and lamb; and if he will make a statement on the matter. [20534/04]
View answer204 Mr. Durkan asked the Minister for Agriculture and Food the means used to promote the use of Irish beef and lamb in hotels and restaurants throughout the country and abroad; and if he will make a statement on the matter. [20536/04]
View answerI propose to take Questions Nos. 202 and 204 together.
I am very aware of the value of promoting Irish food at home and abroad and I take every opportunity available to me to promote the quality, wholesomeness and safety of Irish food produced by a modern, sophisticated and customer-oriented industry.
The food service industry is an important route to market and Bord Bia, which has statutory responsibility for marketing and promoting Irish food and drink at home and abroad, has programmes in place to promote Irish beef and lamb with the aim of securing access to the widest possible range of markets and specifically targeting the segments that give the best return to industry. Bord Bia recognises the importance of the food service segment of the market and is actively engaged in encouraging hotels and restaurants to source Irish beef and lamb at home and abroad.
Bord Bia has a clear strategy in place to build greater market share for Irish beef and lamb. A European meat forum was held in May to demonstrate the capability of the Irish meat industry. The forum attracted more than 200 of Europe's leading beef buyers to Dublin. As part of an intensive drive to attract new retail customers a Chefs Irish Beef Club has been launched in the United Kingdom, the Netherlands and France. A co-branding initiative has been set up with leading retailers in Italy to increase the visibility and awareness of the Irish beef brand in Ireland's largest market for premium beef. These initiatives are underpinned by retail promotions in individual markets, inward buyer visits and participation at international trade fairs such as CIBUS in Italy and SIAL in France.
The market position of Irish beef and lamb in supermarkets, speciality stores, hotels and restaurants has improved considerably in the United Kingdom and continental Europe as a result of these initiatives. In UK supermarkets alone, more than 75 million packs of beef carrying the Irish beef logo were sold last year. On the home market, Bord Bia operates the Féile Bia programme which is aimed specifically at the restaurant and hotel industry. The programme is run in co-operation with the Restaurants' Association of Ireland and the Irish Hotels Federation with the support of the farming community. Participating caterers enter into a commitment to source products from recognised quality assurance schemes and/or high quality local products. There are 1,300 Féile Bia members in Ireland and this will exceed 1,500 by year end.
